Strawberry Buttermilk Cake Recipe 

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She was right—get a pound of strawberries from your local market to prepare this strawberry cake you can proudly serve to family and friends. I like tiny to medium-sized ripe berries for taste. Berries taste better after baking, especially good ones.

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Ingredient

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– 1 1/2 cups all purpose flour – 1 tsp baking powder – 1/4 tsp salt – 1/2 cup unsalted butter, at room temperature – 1 cup granulated sugar, plus extra for sprinkling – 1 1/2 tsp vanilla extract – 3 large eggs, or 2 jumbo egg – 1/4 cup sour cream – 1/4 cup buttermilk – 14 ounces fresh strawberries, hulled and sliced

Ingredient

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Set oven to 350F Spray 9 or 10 inch spring form pan lightly. Mix flour, baking powder, and salt and set aside. 

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Step 1

Instructions

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In a stand mixer, beat soft butter and sugar for 3–4 minutes until frothy. Several times scrape the bowl. Beat in the eggs one at a time, then the vanilla. 

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Step 2

Blend the sour cream and buttermilk, then add the flour to the mixing bowl alternately with the sour cream/milk, starting and ending with flour. Blend but don't overmix. 

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Step 3

Turn into the pan after folding in the berries. Smooth the top. Scatter granulated sugar over the cake. 

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Step 4

After 40–45 minutes, the cake should no longer wobble in the centre and the top should be golden and slightly cracked. Pan size determines cooking time. To test, insert a toothpick in the centre. 

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Step 5

Unlatch the spring and remove the outer ring after cooling slightly. I start by running a spreading knife along the edge to release any cake sticks to the pan. Let cool on a rack before slicing.

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Step 6

Also see

Cranberry Breakfast Cake Recipe 

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